Leek and mushroom soup is earthy and satisfying. Lemon gives this soup a lift of bright flavor and the tarragon lends an aromatic, anise-like flavor. A food processor makes quick work of thinly slicing the mushrooms, but you can slice them by hand. If you don’t like tarragon, use thyme. For vegan soup use plant-based butter and vegetable broth.
2poundsfresh mushroomswhite, brown cremini or combination
2tablespoonsbutter, dairy or plant-basedor sub coconut or olive oil
1cupthinly sliced leek1 large leek
1cupfinely chopped onion1 medium onion
3largegarlic clovesvery finely chopped
1tablespoonfresh chopped tarragon or thyme leaves
4cupslow sodium chicken or vegetable brothpreferably homemade
¾cupcanned coconut milk
¼teaspoonsea salt
¼teaspoonground black pepperor white pepper
1-2tablespoonslemon juice
Instructions
Prep Mushrooms
With a paring knife, trim mushrooms stems flush to the base. Discard stems. To clean mushrooms, cup 2-3 mushrooms in your hands and quickly run them under a trickle of cold water, rubbing the mushrooms gently between your hands. Place washed mushrooms on a clean kitchen towel or paper towel. Slice mushrooms ⅛″ thick (3 mm) in a food processor with the slicing blade or by hand.
Cook the Vegetables
In a large pot (5 quart) heat oil over medium low heat. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Add garlic and tarragon, cook 1 more minute, stirring. Add mushrooms. Cook until mushrooms have given off their moisture and cooked down. Most of the liquid should be gone, 12-14 minutes.
Finish the Soup
Add broth and coconut milk. Heat through and serve hot. Taste and add the lemon juice, then season with salt and pepper. If you want the soup a little smoother, pulse in a blender a few times before serving.
Notes
Note – If you like thicker soup, combine 2 teaspoons arrowroot starch with the same amount of water and mix until smooth, then stir into the hot soup until it thickens. This soup will keep refrigerated for 4- days, so make it ahead on the weekend and enjoy during the week. It’s great for lunch or dinner. Just add a green salad.